Beignets

February 1, 2011

A popular pastry in New Orleans, beignets are light and fluffy doughnuts dusted with powdered sugar. To quickly and easily re-create this classic French treat at home, try our store-bought biscuit shortcut.

Beignets
Makes 12 beignets
Prep time: 5 minutes
Cook time: 5 minutes

INGREDIENTS
1 roll (12-count) raw buttermilk biscuits
1 gallon vegetable oil
Powdered or cinnamon sugar, to garnish

INSTRUCTIONS

In a deep fryer, pour vegetable oil to the fill line and set the temperature to 360°F.
Separate biscuits, then cut them into quarters. Once the oil is hot, fry biscuit quarters, turning once, until golden brown and floating, about 3 minutes.
With a slotted spoon, carefully transfer beignets to a paper towel-lined plate.
Sprinkle with powdered or cinnamon sugar and serve immediately.

Tip: If you don’t have a fryer, a Dutch oven works just as well. Fill the pot with 2” of vegetable oil, then heat until an instant-read thermometer registers 360°F. Fry biscuits in oil, about 1 1/2 minutes per side, until golden brown.

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